Saturday, October 22, 2011

Zucchini Baba Ganoush... several times over

I am so. busy.  It's strange to look at the flurry of activity going on associated with the vegan mofo and feel rather left out... but come Thanksgiving/December, I'm going to be cooking up a storm!  By then, I'll have a lot of bookmarked recipes to inspire me.

As it turns out, that zucchini baba ganoush is quite versatile.  Here are some ways I had it after making a new batch last week:

On sprouted rye bread with avocado and smoked paprika, with veggies and sparkling white wine

Tossed with whole wheat linguine and topped with pan-fried tempeh, smoked paprika, and fresh mint

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